Chicken and mushroom fricassée

Method

1. Remove the meat from the chicken, discarding the skin and bones, and tear into bite-sized pieces. Set aside.
2. Heat the fresh mushroom sauce for pasta in a large frying pan over a medium heat, until just simmering.
3. Stir in the baby chestnut mushrooms, halved, the lemon juice and half-fat crème fraîche and cook for 3-4 minutes.
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4. Stir in the chicken and cook for a further 3-4 minutes, until heated through. Stir in a the fresh parsley, season to taste and divide between plates.
5. Serve with the remaining lemon, quartered, to squeeze over, and some cooked rice.